Watch the video to see if you’d like to make Easy Low-Carb Greek Chicken Bake!

I’ve always been a fairly intuitive cook, and this new recipe for Easy Low-Carb Greek Chicken Bake is just an idea that popped into my head one day, maybe when I was thinking about some of the other recipes labeled “easy” that have been so popular on the blog. I don’t know if it’s partly the word easy in the title, but recipes like Easy Baked Pesto Chicken, Easy Low-Carb Baked Parmesan Fish, and of course the popular-all-year Easy Cheesy Zucchini Bake seem to have so many fans!

And I’m betting that this easy chicken bake with Greek flavors is going to be a recipe a lot of you will like as well! Kara and I first made this without the peperoncini, and it was certainly good, but we both felt the addition of some spicy Greek peperoncini really kicked it up a notch when we tried it that way!

Of course ever since I bought that big jar of sliced peperoncini from Costco, I guess I am just looking for excuses to use it! But if you’re a peperoncini fan you’ll love the slightly-spicy touch they add to this recipe, even if you have to buy whole peperoncini and slice them yourself. Of course you can omit the peperoncini if you prefer, and also use regular black olives if the Greek olives aren’t a hit at your house, but if you like chicken, tomatoes, and Feta cheese I hope you’ll try this tasty dinner.

How to Make Easy Low-Carb Greek Chicken Bake:

(This is just a summary of the steps shown in the photos; scroll down to see the complete recipe.)

Instructions

Trim four large chicken breasts, removing any fatty or undesirable parts. Rub chicken on both sides with Greek Seasoning (affiliate link).

Heat olive oil in frying pan over medium high heat, then add chicken breasts and cook about 2 minutes on first side, until it's starting to barely brown.

Turn chicken over and cook a few minutes on the other side. (Don't cook too long at this point or the chicken will be overdone by the time it bakes.)

Remove chicken to cutting board and let cool a minute or two until it's cool enough to handle.

While chicken cooks and is cooling, drain olives and slice, slice tomatoes, removed seeds from peperoncini and slice, and crumble the Feta.

Then cut each chicken breast lengthwise into 3-4 strips.

Spray an 8"x13" or 9"x12" casserole dish with non-stick spray and arrange chicken breasts going crosswise in the dish.

Sprinkle tomatoes, olives, and peperoncini over the chicken strips and crumble Feta over the top.

Season to taste with fresh-ground black pepper.

Bake 25 minutes or until chicken is hot and cheese is starting to melt. (I used an Instant Read Meat Thermometer (affiliate link) to make sure the chicken had reached a safe-cooking temperature of 165F/75C.)

Serve hot and enjoy.

Notes

You can buy Greek Seasoning at Amazon.com if you don't find it in your store. (affiliate link)

If you have whole peperoncini pepper, cut off the stem end with Kitchen Shears (affiliate link) or a knife, and drain them in a colander placed in the sink. When the juice has drained out, use your finger to scoop out the seeds from each pepper, then cut them into slices with the kitchen shears. You can also use a knife, but this is much easier with kitchen shears!

This recipe created by Kalyn and tested a few times with help from Kara.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Easy Low-Carb Greek Chicken Bake is a great dish for low-carb diet and low-glycemic plans, and for any phase of the South Beach Diet. You might want to use a slightly more moderate amount of Feta for South Beach if you’re strictly following the fat guidelines!

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Made this and it is a huge hit with the husband! I have a neighbor coming home from Florida and I would like to make this for them. If I were to pan cook the chicken, and prep everything and put it in their fridge for them to bake when they return home the next day, would it turn out just as good? Or should I really do it all at once?

So glad you enjoyed it. I haven’t ever cooked it ahead like that, so I can’t say for sure how it will work. But I think cooked chicken that’s refrigerated never tastes quite as good, so I wouldn’t recommend it. If you do decide to try it I’d love to hear what you think!

I was looking for something to bring to work for lunch and so I could use some tzatziki sauce that I have leftover. What do you think about baking it this way and lettuce wrapping from the fridge tomorrow?

Brittany are you talking about baking and then taking leftovers to work the next day to eat in lettuce wraps with Tzatziki? I think that might be tasty. I’d pack the leftovers, lettuce and Tzatziki separately and assemble at work if I was doing it.

OMG Kalyn, this sounds incredibly delicious! We LOVE Greek (& also most Mediterranean) dishes, since they’re not only tasty, but also healthy. We don’t do Keto, but we DO follow a lower carb way of eating, so I LOVE your website, and your low carb recipes. Thanks 🙂 Happy New Year!

Oh man, it makes me so mad when I mess up like that. And I’m currently on vacation so I had to wait to get back to the hotel to fix it. I wrote this post when I was frantically getting ready to go away and obviously messed up. I used 375F, but I hope it still worked out for you.